3. Let candy stand about 2 minutes or until set; sprinkle with chocolate chips. Let stand 1-2 minutes. When chocolate has softened, spread over candy. Sprinkle with nuts. Chill about 20 minutes or until firm. When firm, use foil to lift it out of pan; break into pieces. Store tightly covered in the refrigerator for up to 3 weeks.

Cook's notes: Excellent! Tastes just like the toffee from the candy vendor at the Dayton Farmers Market.

I always double the recipe. DO NOT TRIPLE -- it takes too long to get to 290 degrees and it's hard to work with more than one pan because it sets up too quickly.If doubling, use largest cookie sheet so toffee won't be too thick.Do not spray foil with Pam. Toffee will not stick to foil.